Whole soy, but not purified daidzein, had a favorable effect on improvement of cardiovascular risks: A 6-month randomized, double- blind, and placebo- controlled trial in equol- producing postmenopausal women
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AbstractScopeEquol is produced by the intestinal bacteria from isoflavone daidzein. Studies have reported the health benefits of soy can only present or more pronounced in equol producers. This 6-month randomized controlled trial examined the effect of whole soy (soy flour) and purified daidzein on cardiovascular biomarkers and carotid intima-media thickness (CIMT) in prehypertensive postmenopausal women who were equol producers.
All Author(s) ListLiu ZM, Ho SC, Chen YM, Ho S, To K, Tomlinson B, Woo J
Journal nameMolecular Nutrition and Food Research
Year2014
Month4
Day1
Volume Number58
Issue Number4
PublisherWILEY-BLACKWELL
Pages709 - 717
ISSN1613-4125
eISSN1613-4133
LanguagesEnglish-United Kingdom
KeywordsCardiovascular risks; Daidzein; Inflammatory marker; Lipids; Whole soy
Web of Science Subject CategoriesFood Science & Technology; FOOD SCIENCE & TECHNOLOGY

Last updated on 2020-03-07 at 00:50